Today’s STEP: Vent & Air Intake Covers – Remove them from the wall or floor, vacuum to remove any debris and clean with warm, soapy water.
So, it’s very obvious that spring has not completely sprung here in the Midwest. We’re still hanging out inside and trying not to think about it. We had chili for supper yesterday and I made the kids their favorite cornbread to go with it. It is the perfect accompaniment for any soup and also BBQ Chicken or Pork.
This cornbread is sweet and cakey, a lot like you can get at one of our favorite restaurants. I made it in my cast iron skillet, you can bake it in an 8×8 pan or muffins are always fun to eat too. I hope you enjoy it as much as we do (it’s much better than the little blue box!) My kids eat it for supper and also enjoy the leftovers with honey for breakfast.
SWEET CORNBREAD
1/2 cup CORNMEAL
1 1/2 cups FLOUR
2/3 cups SUGAR
1 Tablespoon BAKING POWDER
1/2 teaspoon SALT
1/3 cup OIL
3 Tablespoons BUTTER, melted
1 Tablespoon HONEY
2 EGGS, beaten
1 1/4 cups MILK
Combine dry ingredients. Add wet ingredients, mix well. Pour into greased pan. Bake at 350° 35 minutes for skillet or 8×8 pan, 18-20 minutes for muffins, or until a toothpick inserted in the middle comes out clean.
